Presented by Maille
A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in for the mushroom duxelles. It’s all baked up in a golden puff-pastry crust.
2 Tbs. olive oil
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Great splurge dinner, sadly all the grocery stores were out of fennel so we used 2 apples along with celery but it turned out great. Biggest issue was cooking time, we checked after about 30 minutes and the tenderloin was already slightly overcooked but still juicy and tasty (oven thermometer showed 425 for entire cook time). After reading other reviews we also made a quick demi-glace which of course makes everything better - it may have overshadowed the apple a bit much though so I'd do a lighter gravy next time.
This was good, but not a standout - is a repeat. Bellaginger is right. I also felt it could use a sauce.
It was good, just not great. Looked pretty but needed a sauce to finish.
This was delicious and came together easily! Next time, I would chop the fennel more finely, use more apple, and coat the pork with more mustard prior to rolling it in the pastry. Definitely could be a dinner party entre...
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